Back to Recipe Menu

Roast chicken Carbonara


  • Preheat oven to 220°C.
  • Place the chicken on a baking tray, spray with oil and season. Then cook in the oven for about 20 mins until crispy and the juices run clear when pricked with a fork.
  • When the chicken is almost ready, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • At the same time, heat the oil in a large non-stick pan and gently saute the onion and bacon.
  • Whisk the eggs, cream and cheese using a fork in a large bowl until frothy. Then add the drained pasta with the onion mixture and seasonings. Mix well and taste for seasoning.
  • To serve, place the pasta on individual plates and top with a chicken Maryland.


  • 4 chicken Marylands
  • olive oil spray
  • freshly ground salt & pepper
  • 400 gm rollini (or any other) pasta
  • 1 tspn olive oil
  • ½ red onion, diced
  • 2 rindless bacon rashers, diced
  • 3 egg yolks
  • 3 tbsp thickened cream
  • 100 gm freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm